Lighter Chicken Salad
I always make my chicken salad from scratch by cooking the chicken breast in chicken broth and I usually add some onion, parsley and celery to the broth to give the chicken a lot of flavor. Using light mayonnaise and some of the broth keeps the chicken salad moist without the added fat.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 2 tbsp parsley chopped
- 1/4 onion chopped
- 2 pieces boneless chicken breasts
- 1 chicken bullion (check label for keto)
- 2 celery stalks finely chopped
- 3 tbsp hellmann’ s lite mayonnaise (regular for keto)
- Carbohydrate 1.80852666666667 g
- Cholesterol 0 mg
- Fat 0.0745133333333333 g
- Fiber 0.666100009520849 g
- Protein 0.360073333333333 g
- Saturated Fat 0.018394 g
- Serving Size 1 1 serving (38g)
- Sodium 23.1186666666667 mg
- Sugar 1.14242665714582 g
- Trans Fat 0.0131546666666667 g
- Calories 9 calories
In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water.Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through.Once cooked, remove chicken and let cool. Reserve chicken broth.Cut chicken into small pieces and place in a bowl. Add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more.Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.
